You may have hard time pronouncing this varietal’s name
but you won’t have a problem enjoying this Viognier.
Made from a blend of the estate’s organically farmed
grape in Paso Robles and blended with cool climate fruit,
the 2003 is true to type and reveals all the positive characters
of this Rhone Valley acclaimed white. Winemaker Mark Cummins
did an outstanding job. Expect the great aromatics and charm
of ripe apricots, nectarine and honeysuckle. We picked up
sweet licorice, peach and lychee in mid-palate and ginger
and other spicy things leading to a long finish. Pair it with
a steamed snapper in guava sauce and mango salsa.

Among the many wineries that have sprouted in Paso Robles
in the last few years, you will find Chumeia (koo-may-a),
which means “alchemy” in ancient Greek, situated
between Tobin James and Meridian. Overall production hovers
around 12,000 cases, but at only 450 cases for the recent
release of their premium Syrah.
This is for sure a food wine and would get along with steak
or more spicy foods. After a big burst of flavors along the
lines of dark berries, you get an equally big mouthful of
a full bodied vino. Your tongue will navigate through layers
of crushed red fruits, chocolate caramel and vanillin. Some
smokiness escapes on the lingering finish---yes, gentlemen,
we’ve got some wood in here.

A new and progressive winery in Napa delivers fast and robust
wines. With loads of bright, vibrant fruit and exotic spices,
this voluptuous wine is highlighted by ripe tannins and balanced
by a hint of oak. With this unique-to-Napa blend of Cabernet
Sauvignon, Merlot and Syrah, Winemaker Dave Phinney’s
goal is to marry approachability with structure. The three
varietals in the Maximus – 43 percent Sauvignon, 33
percent Merlot, 24 percent Syrah – are aged in seasoned
oak for 18 months. A powerful aroma of chocolate, vanillin
and dark berries, followed by cherry flavors, greet you at
first sip. The wine is a bit hot and needs food like a spicy
sausage dish or barbecue. The long finish unravels a bit of
bitterness.

Founded by Randy and Lisa Lynch in 2003, Bennett-Lane’s
off-the-beaten track location and friendly tasting room offer
Napa visitors a “secret gem” and a great way to
learn about their wines in a more intimate setting. Randy
and Lisa are also the first California vintners to sponsor
a NASCAR team, which proudly sports the winery’s logo
as it tours the Western United States. In 2004, the winery
was also the first to sponsor a Nextel Cup car at the highly
regarded Infineon Raceway, which is located at the gateway
to Northern California’s wine country.

We are advocates of letting wine age, and in the case of this
Tempranillo, we think that theory pays off. This is wine the
way it’s supposed to be: elegant and easy to drink,
yet complex with aromas. Aficionados of red wine with fish
will find this a perfect complement, and the Rioja still pairs
well with foods like skirt steak and sharp cheese.

A
deep ruby color with hints of brick introduces the sophisticated
beverage. Sweet ripe fruits enter your nose followed by juicy
and concentrated flavors. The wine reminds us of a small but
powerful and graceful athlete, perhaps a champion figure skater;
it has solid body with mature tannins and a winning finish
with a bit of seductive spice.

Generally speaking, 1996 was a good year for Riojas. “I
am extremely pleased with the results of this vintage. Despite
a slow start, La Rioja experienced favorable conditions, which
for us has resulted in a spectacular wine,” says Winemaker
Maria Martinez-Sierra.